Cookie Friday: Butterscotch Cookies

INGREDIENTS

• 12 tablespoons unsalted butter, cut into tablespoon sized slices
• 1 3/4 cups dark brown sugar
• 1/2 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder

Sugar Dredging Mixture

• 1/4 cup dark brown sugar
• 2 tablespoons sugar

• Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*

*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.

METHOD

1 Preheat oven to 375°F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.

2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)

3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

4 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.

Yield: Makes 4 dozen

I added some mini chocolate chips to very last pan because I knew Kevin would like it. I took two bites out of one to see how they turned out. Crispy around the edges and chewy on the inside!

Loved this lunch today:

Pulled pork nachos made with sweet potato chips and broccoli slaw.

Today’s WOD:

I was planning to abandon the dogs and hit the gym today. But Pippa just seemed so eager to go running — I just couldn’t resist. We ended up doing a nice 5.10 mile run @ 8:40 pace. Maybe a bit faster. My phone died when we were a half mile away from home!!!!!!! I hate running without a Garmin or phone. I know some people embrace it, but I’m not one of them!

When I got home, I wanted to do some strength training, so I devised this little routine:

Friday 500 Rep WOD — 2 rounds — or 4 if you want to do 1,000!

Ugh. I felt so slow. Maybe it was the 5 mile run? I did to start doing WODs before running with Pippa sometimes. I finished in 29 minutes.  My handwriting is legible, right? Hahaha.

Here’s a ridiculous picture of Boyd:

And I’m out. I have to make myself presentable for the BALLET!! If you’re from Denver, I noticed they have a deal for the remaining performances on Living Social.

Butterscotch, Caramel, or Hot Fudge? Imagine you have those little pumps with the colored tops in front of you. Which would you chose? Well, first HOT FUDGE…. then butterscotch.

What are you up to this Friday night? Ballet… and eating candy!!!!